Mushroom (and optional bacon) risotto
This beauty is quick to make and a great option for freezing too. 1.5 syns per portion or free if you don’t include the truffle oil. I add it as it gives so much flavour to the meal and makes it really scrumptious.
400g risotto rice.
Either 1 bag of frozen mixed mushrooms or 1 standard packet of mushrooms, sliced from the supermarket, use the type of your choice but I like chestnut for this recipe
1 white onion, diced
1 large garlic clove, crushed
1 tbsp truffle oil (6 syns)
Black pepper, freshly ground
1 pint veggie stock
1 pint of boiling water
1.5 tbsp fresh parsley, finely chopped
Bacon, 4 slices fat removed and chopped (optional)
140g Parmesan (use as your healthy extra a choice x 4)
Green side salad or veg of your choice
1. Fry off the onion and garlic with frylight in a non stick saucepan on a medium heat.
2. If you are doing bacon, fry this separately in another pan until cooked through and set aside.
3. Prepare your stock in a heatproof jug and set aside.
4. Add the risotto to the onion and garlic and stir well, adding more frylight if required
5. Start to pour in the stock a little bit at a time, waiting for the rice to soak up the stock before adding more. Do this until the stock has finished, and then do the exact same thing with the half pint of boiling water, adding until the rice has taken up most of the water. You may well need more water, if your rice is still very hard at this point keep adding more boiling water.
6. Add your mushrooms, parsley and 70g of Parmesan and cook for a further 5-10 minutes. Add the truffle oil (and the bacon) at the last moment if you wish to do so.
7. Serve immediately with a side salad and the rest of your Parmesan allowance on top! Alternatively, let it cool before bagging and freezing.